But that has changed, thank goodness. A little humbling experience, a drastic change in pace, and a few weeks of pining and desperation has reduced me to nothing but — just a person. Like a loaf of bread that’s been left on the table because there’s the all-important rice.

Like a pasta dish that’s left in the fridge because everyone is too full to eat.

Not like they’re no longer useful or inedible. It’s just that they’ve lived out their purpose for a particular palette of taste.

So what do you do? You get the leftover pita bread, half the cucumber, the remaining red tomato and sliver of cream cheese from the fridge. And you make something out of it.

Dice the tomato in little pieces, as well as the cucumber, add some olive oil to moisten, a little salt, and lots of basil. A lot of basil leaves will do you good. Once can never get enough of it.

Then dice garlic into bits; just a little bit, you don’t want it to be too spicy or, uhm garlicky. Mix it in. Follow your heart as to how much seasoning you want to put in your life, err, I meant, dish.

Toss everything in the fire. On a pan, of course, lest you end up with just a messy kitchen and no food at all. Heat the mixture for about 5 minutes in medium heat. Then add the little sliver of cream cheese left to mold in the cold. No rhyme intended.

Mix everything until you have a merry little pan of green and red. Put the mixture in a bowl and let it steam. If you’d like, you can chill it before serving with the pita bread slices that you will also heat up in the pan.

You see, even leftovers are good for something. You heat it, you slice it, you cool it, you combine it with other leftovers. But it is never totally useless. In the Kitchen of the greatest Master Chef ever, no ingredient is less important, even ‘leftovers’ are made into the best dishes.

I can only take my cue from there.

I wish I had taken a picture of the empty bowl after everyone’s had a fill of that salsa of sorts, but the satisfaction that there’s no leftover of that, well, is enough.

I got this recipe for Tomato Basil Pasta from an officemate and I love it (so does Mia).

What you’ll need:

8 medium tomatoes, diced

6 cloves of garlic (or more, to taste), finely chopped

fresh basil leaves (finely chopped) or the store-bought dried basil (chopped)

salt and pepper to taste

olive oil

pasta

optional: chicken breast, boiled/steamed, cubed

Bring it on!

Mix the tomatoes, garlic, and basil in a bowl. Add some olive oil to moisten the mixture. Add salt and pepper to taste then set aside.

Cook your noodles, of course. I used the colored spiral San Remo pasta and was more fun to eat (and for kids to eat). Slice your cooked chicken the way you want it then set aside.

When the pasta is cooked, heat the tomato basil mixture in a pan. Add the pasta and chicken and mix.

That’s it, you got your 15-minute pasta dish.

If you got other variations of this dish, let me know. With my free time these days, I’ve got time to experiment.

what: a unique all-filipino restaurant/art gallery, Balaw-Balaw specialty restaurant

where: along manila east road, angono, rizal

what to order: crispy fried frog legs, steamed tilapia (my vocabulary of fish species is limited so forgive me) with mayo and carrots, sinigang sa miso, green mango/tomato/onions mix (what’s that called again) w/ bagoong (this one is really good), and those other exotic sounding things on the menu. unfortunately yours truly is unadventurous in the food area so i leave the experimenting to you.

the food is priced pretty reasonably; i wasn’t the one who footed the bill so i leave that out. i still think it’s a pretty interesting getaway from all the hip and hype of manila’s restaurants.

masks with people’s signatures on them (you can buy one for hanging in the restaurant), a miniature higante from the province’s famous festival and the severed heads of the real ones used during the parades can all be seen there. beautifully and intricately carved statues, murals, and artwork are all on display at the 2nd and 3rd floors.

click on for map:

who hasn’t heard of Good Burgers? Charlie’s is going to do you better and meatier. while GB is on the veggie patty side, Charlie’s is heavy on the beef. i never should have underestimated the small basket of burger and fries.

but it’s gooooood. really good.

this photo does not even do justice to the food at all.

well done beef patties, anyone?

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Charlie’s Grind & Grill is located inside a carwash facility along the East Kapitolyo Drive in Pasig. when at the shaw blvd rotonda, take the street where Petron is at, then left at the first main intersection. Charlie’s is at the right side.

where: Tatoy’s, a local (and quite known) seafood restaurant by the sea

what to eat: the native chicken inasal, grilled tuna, and loads of fresh talaba! (or oysters for some of you out there)

how much: all these plus ‘side dishes’ of rice, vegetables, and drinks for 3 people will cost you around P500 only. (a plate of oysters costs only about P50)

tatoy’s is a local hot spot for good (and affordable food) but if you want to go all cowboy and fresh seafood right off the market, try Bacolod’s* inasalan and manokan. since the bacolod city proper is quite navigable via taxi or tricycle, you can ask to be brought to the area where the paluto restaurants are. be warned though because these are roadside establishments; not a place for the unadventurous. you shop for seafood at a mini market beside the strip and have them cooked the way you want it. buttered shrimps, anyone?

where to stay: Mo2 Westown Hotel which has the El Dorado Waterpark and is right across a whole slew of bars and restaurants that come alive at night (read: gimikan)

what can i say?: i love it. i’d love to come back and explore the island (guimarras especially) and have more talaba! awesome.

Read on for maps..

*a 45-minute fast craft (a type of ferry boat) ride from iloilo; ticket costs around P200-P300; daily skeds to and fro, from 630am to 5pm

Tatoy’s:
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MO2 Westown Hotel:
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